Bookmark
When those crazy evenings hit and only comfort will do, this Chicken Potato Broccoli Casserole comes to the rescue. You get juicy chicken, fluffy spuds, and bright green broccoli, all cozied up beneath a cheesy, crispy blanket. Every forkful brings you a hug, wholesome goodness, and that feel-good home meal vibe you can't beat.
This came together during a week where my fridge was almost bare and everyone was hangry. Now my family asks for it all the time and even the picky ones go back for seconds. It’s always a win on our table!
Tasty Ingredients
- Butter: gives everything a silky finish and helps bring it all together Be sure to fully melt it for smoother mixing Go with unsalted if you want a pure buttery taste
- Cheddar cheese: gets nice and gooey on top Sharp cheddar is the tastiest choice Grating it yourself makes it melt right
- Chicken breast: a solid way to get in some protein Pick firm and fresh chunks and cut them up small for quick cooking
- Chicken broth: keeps the whole thing from drying out Try a low salt one if you want to play with the seasoning
- Broccoli: tosses green color and nutrients in the mix Fresh is crunchier but frozen will do the trick Just pat it dry first
- Potatoes: make this dish nice and filling Yukon Golds or Russets hold their shape best Choose ones with tight skin and no squish
- Seasonings garlic powder salt and pepper: bump up the flavor Start with fresh pepper and taste as you go Shake in onion powder or paprika if you’re feeling spicy
Simple Instructions
- Take a Breather and Serve:
- Give your casserole a few minutes to cool (five or so) before you dive in. You can sprinkle on a bit more cheese or fresh herbs if you’re feeling fancy
- Add That Bubbly Finish:
- Peel off the foil, then slide the dish back in so the top crisps up and turns golden brown. This takes about fifteen minutes uncovered
- Easy Bake Time:
- Pop your casserole in the oven and bake with the foil on for forty five minutes so the chicken and potatoes go soft and juicy from all the steam
- Layer It Up:
- Give your casserole dish a quick greasing, pile in the mixture, and smooth the top. Cover it snugly with foil so steam can work its magic
- Mix Everything Up:
- Throw the cut chicken, potatoes, broccoli, shredded cheese, broth, melted butter, garlic powder, salt, and pepper into the biggest bowl you’ve got. Stir until it's all mixed and looks coated
- Get Stuff Ready:
- Heat your oven to 375°F, dice the chicken and potatoes into little cubes, cut the broccoli into bites, shred the cheese, and melt the butter. Wash and peel things if you want
Bookmark
You can totally toss in whatever veggies you’ve got hanging around if you don’t want broccoli. Swapping in freshly grated sharp cheddar boosts the flavor, and your kitchen will smell amazing as it bubbles away in the oven.
Storing Leftovers
Pop extras into a lidded container in your fridge where they’ll stay good for about three to four days. For crispy bites, reheat in the oven or just use the microwave for a fast lunch. If you want to freeze it, just portion it out and let each piece thaw in the fridge overnight before you need it.
Switch-Ups
No chicken breast? Use cooked rotisserie chicken or chicken thighs—they both make it extra juicy. If potatoes aren’t your thing, sweet potatoes or cauliflower work too. Swap in mozzarella or pepper jack for a whole new cheesy taste if you’re out of cheddar.
How to Serve
Scoop out big servings straight from the pan and serve with a bright salad or some roasted veggies. Works awesome for lunch meal prep, too. Sprinkle crispy onions or crunchy bacon on top if you’re into that extra texture.
Bookmark
The Story Behind This Classic
Big gatherings and lazy Sundays always called for a casserole. This spin brings together those old-school tastes and reminds me of snuggling up with folks I love. These dishes just have a way of filling the table and the soul.
Frequently Asked Questions About Recipes
- → How do I keep the chicken tender and juicy?
Chop your chicken into similar-sized chunks and keep it covered at the start when you bake. If you’ve got a thermometer, 165°F is the magic number for doneness.
- → Can I use frozen broccoli?
Sure can—just let it thaw and blot it with paper towels so it isn’t watery. That way, it’s all cooked evenly and not soggy.
- → What potatoes work best?
Go for Yukon Gold or Russet—they don’t get mushy and soak up all those good flavors. Keep the pieces close in size for best texture.
- → How can I make it creamier?
Add a bit of sour cream, mix in some heavy cream, or use canned cream of chicken soup if you’re after extra creamy goodness.
- → Are there ways to add more flavor?
Chop up some onions or mushrooms, maybe sprinkle in red pepper flakes, or toss on parsley for a pop of freshness.
- → What cheese melts best?
Sharp cheddar brings a bold punch and turns gooey when baked. For stretchy cheese pulls, throw in some mozzarella too.